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In a bright, glass-fronted setting, the titular Henk Savelberg—a Dutch chef whose modern French cooking garnered four Michelin stars back in the Netherlands—now plies his trade. An intriguing Thai influence has found its way into some of his considered, produce-driven nouvelle creations, which are served impeccably by well-trained staff.
Rating : 15/20
Savelberg’s flair with seafood is showcased by starters such as scallop salad with heirloom tomatoes and dollops of gazpacho ice cream, the latter adding an exciting element that contrasts well with the succulent meat. Of the mains, grilled turbot is the mainstay credited with spurring on his early career success. A brazenly simple classic French dish, it is served with boiled broccoli, cauliflower and brasicas, and drizzled with a citrusy cheese sauce. A Thai-inflected seafood option is pan-fried lobster with mild red curry sauce, artichokes and foie gras. As for red meat, plump for Tasmanian striploin with slow-cooked wagyu cheek. Sweets are appealing explosions of contrasting textures and flavours; try tangy pomelo fruit with tangerine cake, orange jelly, lemon mousse and lemongrass ice cream.
Rating : 36/40
The expansive wine list draws heavily from Europe, with rare vintages and crisp or sweet whites that complement the seafood especially abundant.
Rating : 18/20
Rating : 20/20